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Team GBFB Celebrates National Nutrition Month®: Eliza’s Recipe – Thai Spring Mix Salad

The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!  


Meet Eliza Domingo-Sutcliffe, Creative and Brand Manager (and her Basset Hound, Phoebe). As a member of the Marketing Communications team, I get the pleasure to work with almost every facet of our organization, designing and producing integrated communication materials that support and steward our brand and our mission to end hunger here. The best part of any day at GBFB is in knowing that I’m in the company of others that are just as committed to our mission, and who are putting their expertise, their skills, and their humanity to work towards ending hunger. That we all come from different walks of life to champion the same cause makes work lively and colorful, and it is in honor of all my team members that I share this recipe for National Nutrition Month.® Eliza’s Healthy Choices Just as our Chief Operating Officer and VP of Distribution, Carol Tienken and our Manager of Agency Relations, Gary Krist, shared in their blogs for National Nutrition Month®, I too made a lifestyle change several years ago. Faced with a litany of health issues—chief among them Type 2 Diabetes—which came with being obese and making unhealthy choices almost my entire life, I made a concerted effort to alter my eating habits and get in better shape. It took drastic change, time, and years of self-discipline. And I’m still working on it. During that transition, I did a lot of recipe-hunting for dishes that incorporated ingredients that are lower on the glycemic index. It should come as no surprise that many of those foods are in the fruit and vegetable categories. Over these past few years, I’ve discovered a fondness for all kinds of salads. The variety of recipes, both affordable and nourishing, is limitless. And they’re so easy to make! Today, getting a daily intake of vegetables continues to pay off and I’m lucky to live a diabetes-free life thanks to one simple preventive measure: incorporating healthier foods in my diet. I’m also extremely grateful to work for a place that provides those same nutritious ingredients of seasonal fruits, vegetables and produce to our agencies and clients; that employs compassionate and knowledgeable dietitians on its team; and that has forged strong partnerships with food donors and local farmers that give so much of their bountiful crops to help end hunger here. Eliza’s Recipe for Thai Spring Mix Salad This recipe is an attempt to replicate a salad that I recently had at one of my favorite Thai restaurants. When it came out of the kitchen onto my table, with all the different combinations of fresh ingredients painted with the bright colors of spring and summer, it made the stark whiteness of winter melt away. It reminds me of the mixed group of fun, bright people I work with at GBFB. You can make this for one person, or do it family-style like I did.

Serving Size: 4

Peanut Dressing 1 cup peanut butter 1 (13.5 oz) can coconut milk ½ cup brown sugar (sweeten to taste) 2-3 tbsp red curry paste 2 tsps fish sauce 2 tsps rice wine vinegar Juice of one lime Dump all ingredients above into a sauce pan. Over low heat, mix thoroughly to combine. Simmer until creamy in texture, about 10-15 minutes, stirring throughout. You can adjust thickness by reducing the peanut butter or adding more lime juice. You can adjust sweetness by reducing brown sugar or adding more. Salad ingredients 1 lb of cubed or squared crispy oven-baked extra firm tofu 2-3 heads of hand shredded romaine lettuce 1 red bell pepper, julienned ½ red onion, julienned 1 cup of cubed fresh pineapple (or 1 can) 1 cucumber, sliced on the diagonal 1 cup of carrot matchsticks 2 hard-boiled eggs, sliced 1 cup of bean sprouts 1 handful of Thai basil Boil your eggs while simmering the peanut sauce, about 10-15 minutes. For the crispy baked tofu, I followed Foodie McBooty’s recipe. If you don’t like tofu, you can always substitute this ingredient with your favorite breaded or baked chicken, shrimp, pork, or beef. Once all cooked ingredients are prepared, arrange your romaine lettuce on the bottom of a platter, and bring everyone else on board!


Did you know that 25% of GBFB’s 51 million pound distribution is made up of fresh produce? Learn more about how GBFB supports healthy lives and communities and how you can help to end hunger here.

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